Description

Enjoy these Homemade Samoa Cookies, featuring a buttery shortbread base topped with rich caramel-coconut and finished with a decadent chocolate drizzle. These are a perfect copycat of the classic Girl Scout treat, made easily at home with simple ingredients for a delicious, crowd-pleasing dessert.

Ingredients

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Shortbread Cookie Base

1 cup cold butter
2/3 cup sugar
2 cups flour

Caramel Topping

1 (11-ounce) bag caramel bites
2 cup sweetened shredded coconut
2 tablespoons heavy cream
1/4 teaspoon salt

Chocolate Coating

1 cup semi-sweet chocolate chips
1 teaspoon coconut oil

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Instructions

Make the Shortbread Dough: Use a pastry cutter, two forks, or your hands to cut the cold butter into the sugar. Mix until well combined. Add the flour and mix until the dough resembles wet sand.
Shape the Cookies: Form the dough into 1-inch balls and place on a non-stick cookie sheet. Flatten each ball into a 3-inch wide circle and use the large end of a piping tip to cut a circle out of the center, making donut-shaped cookies.
Chill and Bake: Chill the shaped cookies for 10 minutes in the freezer, then bake at 350°F (175°C) for 10 minutes. The cookies should look dry and matte when done, not browned. Allow them to cool for a few minutes after baking.
Make the Caramel Topping: While the cookies bake, melt together the caramel bites, heavy cream, and salt until smooth. Stir in the shredded coconut thoroughly and set aside.
Prepare the Chocolate Coating: In a separate bowl, melt the chocolate chips with the coconut oil. Stir until smooth and set aside.
Assemble the Cookies: Dip the bottom of each cooled cookie into the chocolate coating. Top each cookie with about 2 teaspoons of caramel-coconut mixture, rolling it into a cylinder and pressing gently on the cookie. Drizzle additional chocolate over the top of each cookie.
Set and Serve: Place the finished cookies in the freezer or fridge to set until the chocolate is firm. Serve and enjoy your homemade Samoa cookies!

Notes

If the shortbread dough is too crumbly, add cold water 1 teaspoon at a time until the mixture comes together.
The cookies do not need to brown in the oven; look for a dry and matte appearance to know they’re done.
To add caramel topping, roll it into a snake-like cylinder with your hands and gently press onto the cookies.
These cookies are best served cold, but are also delicious at room temperature.

Nutrition

Serving Size: 1 cookie
Calories: 170
Sugar: 11g
Sodium: 75mg
Fat: 9g
Saturated Fat: 6g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 1g
Protein: 2g
Cholesterol: 15mg